Anne Burrell's Lemon Ricotta Pancakes | All-Star Best Thing I Ever Ate

Fans give Anne's lemony pancakes 5 stars and glowing reviews! 🍋🥞 Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3jjfhci All-Star Best Thing I Ever Ate is the ultimate guide to America's most-amazing meals, eats and treats as told by the pros who spend their lives obsessing over food. The food world's biggest stars discuss nothing but the best dishes — from sizzling steaks in Manhattan to giant sundaes under the bright lights of Las Vegas. And for those who want to make the best thing they ever ate, every episode is packed with great recipes you can cook at home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Meyer Lemon Ricotta Pancakes with Macerated Strawberry Coulis RECIPE COURTESY OF ANNE BURRELL Level: Intermediate Total: 1 hr 5 min Prep: 25 min Inactive: 30 min Cook: 10 min Yield: 4 servings Ingredients Strawberry coulis: 1 quart strawberries, topped and quartered 1/2 cup sugar 1/2 cup orange juice Pancakes: 2 cups all-purpose flour 3/4 cup sugar 1/2 teaspoon salt, plus a pinch for egg whites 1 heaping teaspoon baking powder 4 eggs, separated 1 heaping cup ricotta cheese 3/4 cup milk 2 Meyer lemons, zested and juiced Butter, for cooking the pancakes Powdered sugar, for dusting Directions Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes. After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use. Pancakes: Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined. Preheat a griddle. In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy. Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the cakes and cook until the bottom is golden brown. Remove the pancakes from the grill to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar. What a flapjack! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #AllStarBestThingIEverAte #FoodNetwork Anne Burrell's Lemon Ricotta Pancakes | All-Star Best Thing I Ever Ate | Food Network https://youtu.be/Ceskt6kjffg